Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice

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• 作者：Shao-qian CAO^a ; ^{shaoqiancao@yahoo.com.cn} ; Liang LIU^b ; Si-yi PAN^c ; ^{pansiyi@mail.hzau.edu.cn}
• 关键词：blood orange juice ; anthocyanins ; visual color ; degradation kinetics ; relationship
• 刊名：Agricultural Sciences in China
• 出版年：2011
• 出版时间：December 2011
• 年：2011
• 卷：10
• 期：12
• 页码：1992-1997
• 全文大小：165 K

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Abstract

Thermal degradation kinetics of anthocyanins and visual color (Hunter a* value) of blood orange juice were studied at selected temperatures (70-90¡ãC). Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ mol^?, respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of blood orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation: a*/a₀*=0.559(C/C₀)+0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of blood orange juice.